What is ube roll cake made of?

An ube roll cake recipe typically uses a chiffon sponge cake, whipped cream or buttercream filling, and ube flavoring from halaya or extract.

How do you make an ube cake roll soft and fluffy?

The secret is properly whipped egg whites folded gently into the batter. This creates a light, airy texture that keeps the cake soft enough to roll.

Can I use ube halaya instead of extract?

Yes! Ube halaya adds authentic flavor and creaminess, while extract enhances color. Many bakers use both for the best results.

How do I stop the roll from cracking?

Roll the sponge while it’s still warm (with parchment) to create a “memory roll.” This prevents cracks when you unroll, fill, and reroll.

What is the difference between ube and taro?

Ube is a Filipino purple yam with a nutty, vanilla-like flavor. Taro is lighter in color and starchier, often used in savory dishes.

How long can I keep an ube cake roll in the fridge?

Properly wrapped, it lasts up to 3 days in the refrigerator. For longer storage, freeze for up to 2 months and thaw overnight.

Ube Roll Cake Recipe – 3 Must-Have Ingredients for Success

Name: Ube Roll Cake Recipe: How to Make This Fluffy Filipino Favorite at Home
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 6 large eggs, separated; 3/4 cup sugar, divided; 1/4 cup vegetable oil; 1/2 cup cake flour; 2 tbsp ube extract; 1 cup ube halaya; 1 cup heavy cream (or coconut cream for dairy-free); 1/4 tsp salt; 1/4 tsp cream of tartar

Ube Roll Cake Recipe: How to Make This Fluffy Filipino Favorite at Home

Print Recipe

A fluffy Filipino ube roll cake made with chiffon sponge and creamy ube halaya filling. A festive dessert for any celebration.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baking
Cuisine: Filipino
Diet: Vegetarian

Ingredients

Scale

6 large eggs, separated

3/4 cup sugar, divided

1/4 cup vegetable oil

1/2 cup cake flour

2 tbsp ube extract

1 cup ube halaya

1 cup heavy cream (or coconut cream for dairy-free)

1/4 tsp salt

1/4 tsp cream of tartar

Instructions

1. Preheat oven to 350°F and line a 10×15 inch jelly roll pan with parchment.

2. Whip egg whites with cream of tartar until stiff peaks form.

3. In another bowl, whisk yolks, sugar, oil, flour, and ube extract.

4. Fold meringue into batter gently until combined.

5. Spread batter evenly in pan and bake 18–20 minutes.

6. While warm, roll sponge with parchment and let cool.

7. Unroll, spread ube halaya whipped cream, then reroll.

8. Chill for 30 minutes before slicing and serving.

Notes

Roll sponge while warm to prevent cracks.

Use coconut cream and aquafaba for vegan version.

Store in fridge for 3 days or freeze up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 20g
Sodium: 110mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

Keywords: ube roll cake recipe, Filipino desserts, purple yam cake, ube chiffon cake

Find it online: https://dailycake.net/ube-roll-cake-recipe/